Baking-powder.



UNITED "STATES PATENT oFmoE;

ERNST J ACOBY, OF MUNICH, GERMANY, ASSIGNOR TO THE FIRM OF- DIAIALT .AK'IIEN- GESELLSCHAFT, OF MUNICH, BAVARIA, GERMANY.

BAKING-POWDER.

No Drawing.

Specification of Letters Patent.

T 0 all whom it may concern:

Be itknown that LERNs'r JAcoBY, subject of the Emperor of Germany, residing at Sonnenstrasse 7 Munich, Bavaria, Germany, have invented certain new and useful Improvements in Baking-Powder, of which the following is a specification.

My invention relates toimprovements in baking powder, and refers to a novel method of producing baking powder and the article so produced.

It has heretofore been proposed to employ hydrogen peroxid or other peroxids as substitutes for baking powder, but the commercially available peroxids,'viz:-barium peroxid, sodium peroxid, and magnesium per-. oxld are not sultable for the purpose 1nas- The primary object of my invention is to avoid the diificulties above pointed out in the production of baking powder, and to that end the essential feature of my invention consists in theemployment of persalts in the production of baking powder, the

persalts serving either as entire or partial substitutes for the gas evolving salts heretofore employed. The persa'lts which I use are percarbonates, persulfates, perphosphates and perborates, and by the term persalts as herein employed, I designate salts which, without changing their inherent chemical properties or characteristics, relatively readily yield oxygen when subjected to suitable treatment, suchas being heated. Catalytic agents may, or may not, be used in the treatment of such persalts. 'Persalts may be easily produced 1n different ways. By the addition ofhydrogen peroxid to salts, or by the combination of peroxids with acids, such substances as sodium percarbonate, sodium per-phosphate and perborates may be produced, and by electrolysis of acids it is possible to produce percarbonic acids and persulfuric acids, which are then neutralized. Finally, such persalts as ammonium ersulfate, sodlum percarbonate,

and the like, may.be obtained by the electrolysis of salt solutions. Primarily, per

Patented Apr. 15, 1913.- Application filed August 1, 1912. Serial No. 712,760.

carbonates maybe employed, and in some.

cases persulfates, perborates, etc., are available. The acid evolving action of these salts is well known, but so far as I am aware persalts have not heretofore been used in the product-ion of baking powders.

In the use of baking powder roduced with the aid of persaltsand containing the usual organic or inorganic acids, oxygen is liberated which has a very beneficial effect on the color and baking qualities of the flour,

erties ofthe baked product.

Following are a number of examples showing the composition of baking powders containing persalts as constituents:

Example IBa kz'ng powder made of percarbonates and inorganic a0z'ds.With 100 and improves the taste and digestive prop- I '70 kg. flour intimately admix kg. sodium' carbonate and knead into the mixture 2.1 kg. muriatic acid of 1.063 specific gravity. Let the dough stand for g to i of an hour before baking.

Example I IBalx'ng powder made of percarbonates and organic a'cids.-'Ihis mixture consists of 33 g. sodium percarbonate, 36 g.

pyrotartaric acid, 47.3 g. wheat starch.

Example lIl'Mz'xtures 0f persalts' and ordinary baking p0'wders;(a) The following mixture has been found to beefiective: 19 parts of tartar, 14 parts of double carbonate of sodium, 16 parts of starch flour, 4 parts of natron percarbonate.

(b) A more strongly acting mixture may consist of 16.5 g. sodium percarbonate, 17

g. double carbonate of sodium, 25 g. pyrotartaric acid, 50 g. wheatstarch. (c) The well known Horsford baking powder may be constituted'as follows:400 parts double carbonate of sodium, 100 parts sodium percarbonate, 443 parts chlorid of potassium.

In the preparation of these baking pow- 'ders, the quantity of acid powder to be used is largely determined by experiment.

The examples above givenmay be modified in their constituents, according to the character of the flour, the ingredientsused in baking, or the requirements of the user.

With the exception of the baking powder last named, the other mixtures may, if the substances are thoroughly dried, be incor-'- porated in a baking powder mixture. It may be noted in this connection that a very slight excess of acid in the baking powder suflices, only just enough being necessary to carefully neutralize the quantity of alkali employed and to prevent any possible alkaline reaction in the dough, as such alkaline reaction would tend to injure the baked product. The evolution of acid begins in the dough through the catalytic action of the flour and is entirely completed through the heat of the bake oven. This is particularly important and beneficial as in this manner the desired raising quality is imparted to the baking powder in the oven.

The baking powder produced according to my invention is used in the ordinary manner and no description thereof is deemed necessary.

. ducing baking Having thus described my invention what I desire to secure by Letters Patent is 1. The herein described method of propowder which consists in ad mixing a suitable gas evolving oxygen yielding persalt with acid,

2. The herein described method of producing baking powder which consists in adz mixing an oxygen yielding percarbonntv with acid.

3. As a new article of manufacture. a

baking powder containing an oxygen yiehling persalt.

4. As a new article of manufacture, a baking powder containing an oxygen yielding percarbonate.

In testimony whereof I afiix my signature in presence of two witnesses.

' ERNST JACOBY.

Witnesses:

RICHARD LEMP, MATH-Inna K. HELA. 

